Lemon Rice Soup
User Reviews
5
Lemon Rice Soup
Description
Lemon Rice Soup starts by sautéing onions, carrots, and celery in olive oil until soft, layering in minced garlic, oregano, salt, and black pepper for foundational seasoning. Zucchini and short-grain rice are incorporated next, with bay leaves added for depth, before covering with vegetable broth and water. The mixture simmers until rice becomes fluffy and vegetables tender, melding flavors through slow cooking. The addition of fresh lemon juice at the end brightens the dish, complementing the mild sweetness of the vegetables and the mild herb notes.
The resulting soup has a smooth yet vegetable-rich texture, with the rice adding substance without heaviness. Garnishing with chopped parsley and lemon slices provides color and herby freshness. It can stand alone as a soothing, light meal or serve as an accompaniment to a main course. The recipe is flexible with herbs and grain choices, allowing substitutions like thyme or brown rice with longer cook times.
For storage, leftovers keep well refrigerated for several days, making it convenient for make-ahead meals. Adjust lemon juice to taste for desired brightness. This soup exemplifies balanced flavors relying on fresh ingredients and careful simmering, avoiding heaviness while delivering warmth and gentle zest.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 2 carrot chopped
- 3 celery chopped, stalks
- 3 garlic minced, cloves
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 zucchini chopped
- ½ cup short-grain rice
- 2 bay leaf
- 4 cups vegetable broth low sodium
- 2 cups water
- ¼ cup lemon juice plus lemon slices for garnish, fresh
- parsley for serving, chopped
Instructions
- Heat the olive oil in a large heavy bottomed pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Add garlic, oregano, salt and pepper, cook until fragrant, 1-2 minutes..
- Stir in the zucchini, rice and bay leaves until well incorporated, about 1 more minute. Add the vegetable broth and water and bring mixture to a boil.
- Reduce heat to a low simmer and cook covered until rice is fluffy and vegetables are soft, 30 minutes
- Remove from heat, and stir in as much of the lemon juice as you'd like and garnish with chopped parsley and lemon slices, if desired. Serve immediately.
Notes
- Store leftovers in an airtight container for 4-5 days in the refrigerator.
- You can substitute long-grain or brown rice, noting brown rice requires longer cooking time.
- For grain-free options, try potatoes, riced cauliflower, or celery root instead of rice.
- If oregano is unavailable, use thyme, parsley, or cilantro as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 426mg | 18% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3559IU | 71% |
| Vitamin C | 13mg | 14% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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